Raw mango coconut curry

Translated by Aditi Deodhar

Lush deep green raw mangoes dangling from a mango tree are always a drool-worthy sight and a harbinger of all things fun! Then start the games of throwing stones or using sticks to try and get some of these luscious fruits to fall down (always from a neighbors tree, mind you!). The joy of enjoying this raw mango with some salt and red chili powder is simply divine!!! 😀👍
The months of May and the first week of June are often spent making several delectable raw mango recipes like raw mango relish and a host of other chutneys, pickle, raw mango panha (a summer drink), and so many more. New recipes are exchanged and enthusiastically tried. Just yesterday, I was chatting with a dear friend of mine, Varsha Kale, and she asked me if I had ever made raw mango coconut curry. I had never even heard about it till then and I was quite intrigued.
She told me it was something her father used to make really well and tasted best when enjoyed with piping hot rice.
This is her recipe that I want to share with you today.

Cooking time: 7 -8 minutes                 Serves 4

You need

  • 1 medium-sized raw mango (peeled and chopped)
  • 1 medium-sized onion (chopped into thin vertical slices)
  • 1 cup freshly shredded coconut (approx. half a coconut)
  • 2 dry red chilies
  • 1 tbsp coriander seeds
  • 2 tsp sugar
  • Salt to taste
  • ½ cup water (to cook the raw mango)
  • 1 tbsp oil (for the tempering)
  • 1 tsp mustard seeds
  • A pinch of asafoetida
  • A pinch of turmeric powder
  • 4 methi seeds

How to make

  1. Blend the shredded coconut, onion, coriander seeds and red chilies along with 5 tbsp water to a fine paste. Add more water if required for a smoother consistency. Keep aside.
  2. Heat the oil in a pan. Once it is heated, add in the mustard seeds, methi seeds, asafoetida, turmeric powder, and then add the chopped raw mango. Add salt to taste and then ½ cup water. Cover it with a lid and let it cook slightly with the steam, while ensuring that it does not overcook or become mushy.
  3. Once the raw mango pieces are tender, add in the blended coconut paste. Next, add in the sugar (you can vary the proportion as per your preference).
  4. Bring the curry to a rolling boil while stirring continuously.
  5. Generously garnish with finely chopped coriander and serve immediately with piping hot rice.